Greek Chicken Kabobs

This recipe for Greek chicken kabobs is garlic and herb marinated chicken and colorful vegetables, skewered and grilled to perfection. Serve these skewers with a creamy cucumber yogurt dip for an easy and delicious dinner!

Are you all tired of my Greek chicken recipes yet? I hope not, as you can tell I just love this flavor combination! I make these Greek chicken kabobs all the time, both the kids and adults love them! I serve these chicken skewers with a simple cucumber yogurt dip that really takes this dish to the next level.

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This recipe starts with cubed chicken that’s marinated in a combination of olive oil, lemon juice, garlic and herbs. I typically marinate the chicken for about 30 minutes, but the chicken can sit in the marinade for up to 8 hours. I thread the chicken onto skewers with bell peppers and red onion and then toss them on the grill.

These Greek chicken kabobs can also be made inside if you don’t have a grill. You can also cook the skewers on a grill pan or even under the broiler. While the chicken is cooking, I make my sauce. The sauce is a simple combination of finely chopped cucumber, onion and herbs.

After the chicken has cooked through, serve it up with the yogurt dip, some chopped parsley and lemon wedges. I often round out the meal with some store bought pita bread and hummus, along with a steamed vegetable. I hope this recipe is as big of a hit in your house as it is in mine!

Greek Chicken Kabobs

This recipe for Greek chicken kabobs is garlic and herb marinated chicken and colorful vegetables, skewered and grilled to perfection. Serve these skewers with a creamy cucumber yogurt dip for an easy and delicious dinner!

Course Main Course

Cuisine Greek

Prep Time30minutes

Cook Time10minutes

Total Time40minutes

Servings4servings

Calories280kcal

AuthorDinner at the Zoo

Ingredients

1 1/4poundsboneless skinless chicken breastcut into 1 inch chunks

2tablespoonsof lemon juice

3tablespoonsof olive oil

1/2teaspoonsugar

1teaspoondried oregano

2teaspoonsminced garlic

1teaspoonkosher salt

1/2teaspoonblack pepper

1red bell peppercored, seeded and cut into 1 inch pieces

1red onionpeeled and cut into 1 inch pieces

For the yogurt sauce:

1cupof plain Greek yogurt

2teaspoonsolive oil

1tablespoonminced red onion

salt and pepper to taste

½cupminced cucumberI prefer the small persian cucumbers

¼cupminced fresh parsley

Optional garnishes: lemon wedgeschopped parsley

Instructions

For the chicken skewers:

Combine the lemon juice, olive oil, oregano, salt, sugar, pepper and garlic, along with 1 tablespoon of water, in a bowl. Add the chicken pieces and toss to coat. Marinate for at least 30 minutes or up to 8 hours.

Heat a grill or grill pan over medium or preheat the broiler.

Remove the chicken from the marinade and thread the chicken pieces, red bell pepper and red onion onto 4 skewers.

If grilling, place the chicken on the grill and cook for 5 minutes on each side or until chicken is cooked through.

For broiling, broil for 8-10 minutes or until chicken is cooked through.

While the chicken is cooking make the sauce.

For the yogurt sauce:

Mix together the greek yogurt, olive oil, cucumber and parsley. Season with salt and pepper to taste. Refrigerate until ready for use.

Serve the chicken skewers with the yogurt sauce. Garnish with parsley and lemon wedges if desired.

Hi! So I made these last night and both my husband and I just loved them. One question, in the description of the sauce you said “cucumber,onion and herb” but I did not see any onion in the actual recipe so didn’t add it. Doesn’t matter as it was just wonderful. But I do think the added bite of the onion would be very good. Can’t wait to try your other recipes. Thanks!

Prepping these right now and although the yogurt sauce tastes great mine looks nothing like yours in the picture and I followed the recipe to a T. Mine is much thicker and chunkier. Would you recommend possibly blending it in the blender to make it thinner?